JP2008283880A - Fish soy and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fish soy, reducing a peculiar fishy smell in order to expand demand, from such fish soy that being hardly familiar and disliked in general and considered to be the main cause of a sluggish demand, and leaving rich delicious component as an advantage of fish soy without deteriorating, and to provide the fish soy. <P>SOLUTION: This method for producing the fish soy comprises mixing with other raw materials, brown alga Sargassum homeri which has the function of deodorizing fishy smell of fish and shellfish, in order to reduce fishy smell from fish soy, and fermenting and ripening the mixture so as to bring effects of reducing fishy smell and extracting even delicious component contained in Sargassum homeri to add to fish soy. Fermentation may be performed by natural fermentation or fermentation by Aspergillus oryzae, and Sargassum homeri as the raw material may be raw, dry, or an extract made by extracting and separating the component. Furthermore, the method for obtaining the fish soy comprises using alga salt made from Sargassum homeri and seawater salt so as to substitute the brown alga for brown alga component and salt component. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a fish soy sauce in which the raw odor of a seafood material used as a raw material is reduced, and a method for producing the same.

  Fish soy sauce that is generally produced is rich in glutamic acid, which is an umami ingredient that is important as a seasoning, unlike cereal soy made from soybeans and wheat, and is also rich in various other minerals. Therefore, it is valuable nutritionally, but as a disadvantage, it has a fishy odor of the raw fishery products. For this reason, the consumption rate of fish soy sauce in the total consumption of soy sauce is small and a small amount.

  However, in some areas nationwide, there are examples that are traditionally inherited from ancient times and blended into food cultures such as hot pot dishes and still have a unique flavor and are often consumed. Moreover, in the use as a general processed food, especially instant ramen soup and soup stock are widely used for the purpose of deepening the taste and flavoring.

  In this way, fish soy sauce is rarely used as a normal seasoning in general household kitchens, regardless of whether it is consumed only in specific areas or processed foods sold in general. Is the current situation. One of the reasons for this is considered to be a raw odor generated when fermenting special fish and shellfish in fish soy sauce. However, when cooking with fish soy sauce, some raw odors are denatured by cooking heat, resulting in an ethnic scent that cannot be obtained with cereal soy, and an example of changing to a flavored cooked product with abundant umami ingredients is there. However, if the raw odor in the fish soy sauce is excessively strong, if the addition amount is wrong even after cooking, the raw odor of the fish remains as a result. Therefore, it is necessary to reduce this bad odor.

  Also, historically, in Japan, fish soy sauce has been produced since ancient times, but in the Japanese food culture, the demand for fish soy sauce has decreased in recent years. The reality is that it is not utilized. However, if the fish odor can be reduced from this fish soy sauce, the use as a seasoning will increase, and the breadth of cooking seasoning will increase.

  As a method of reducing the raw odor of fish soy sauce, it is best not to use deodorants etc. in the dark for food safety and hygiene, and it is best to use deodorant ingredients contained in general ingredients Think. It is also important that the nutritional components inherent to the food are not affected by this.

  For example, Patent Literature 1 and Patent Literature 2 describe that “seaweed and substances extracted from seaweed deodorize bad odors that are generated when fish and fish rot, that is, raw odor typified by trimethylamine”. Yes.

  This is mainly due to fucoidan adhering to brown algae and fucoidan, which is an extract extracted from brown algae, mixed with other diluents and sprayed or applied or added to the odor source to bring it into contact with the odor source. The finished fish soy sauce moromi is in liquid form, and adding it to the moromi to deodorize it has a large surface area of bad odor and little expectation of deodorizing effect. .

  Further, when the brown algae akamoku used for deodorization is examined, it is not described in Patent Document 1 and Patent Document 2. Accordingly, the brown alga Akamok has found high effectiveness against trimethylamine, and thus the present invention has been achieved. Akamoku can be freshly washed, but since the harvesting period is a short period of the breeding season, it is also possible to use a dried product or an extract obtained by solvent extraction from akamoku. As the solvent to be extracted, fucoidan possessed by Akamok is water-soluble, and for example, edible safe water or methanol may be used.

  Akamoku used as a raw material in the present invention for the purpose of deodorization belongs to the genus Hondawala belonging to the brown alga Hibamatidae, and is a brown alga seaweed that has been eaten for a long time as a regular food in the Tohoku region. The breeding season is from May to June, and the red foxtail harvested at this time has a lot of fucoidan in the genital organ at the tip of the branch.

  In view of these problems, the present invention is a fish that is fermented and matured for a certain period of time by adding small chopped foods to facilitate stirring of red seaweed in the step of mixing and fermenting seafood ingredients with salt components. Soy sauce moromi is made, and from this moromi, solid ingredients are added to obtain fish soy sauce. Compared to fish soy sauce made by the conventional manufacturing method, this has less fish-specific odor, and amino acids, which are umami components, such as glutamic acid contained in red mock, are extracted during the period when fish soy sauce is aged. As a result, it has also been found that a lot of fish soy sauce moromi is contained, and the present invention has been completed with a little raw odor of seafood and a lot of umami.

JP 05-003907 A JP-A-10-176192

  In the present invention, fucoidan that adheres a lot to red sea bream has a strong deodorizing function with respect to trimethylamine, which is a bad odor of fish. The purpose is to provide a fish soy sauce that has a little raw odor and a rich taste, by finding a production method that reduces the fish odor characteristic of soy sauce.

  In order to solve the above-mentioned problems, the present invention provides a raw material by chopping red scallops, which have a large amount of fucoidan having a high deodorizing effect against the bad smell of fish, in advance, in the fermentation ripening process for producing fish soy sauce. Mix together with seafood ingredients and salt ingredients and place in a sealed fermentation vessel. In a long period of up to 6 months of natural fermentation and aging in the fermentation vessel, the seafood material and the deodorant material, Akamok, are brought into contact and deodorized, and the resulting fish soy sauce moromi is obtained. The moromi thus obtained is put into a filter cloth bag dedicated to soy sauce filtration, subjected to filtration processing, removed from the solid matter, and purified by filtration to obtain fish soy sauce with reduced raw odor of the seafood material.

  Furthermore, in order to shorten the fermentation aging period, the proteolytic enzyme called peptidase produced from koji molds by mixing koji molds for soy sauce rapidly digests and digests the fish and shellfish material, resulting in a normal fermentation aging period. Then, it took 6 months, but it was completed in 4 months, the fermentation ripening period was shortened, and fish soy sauce with reduced raw odor of fish shellfish material generated during fermentation was obtained.

  The salt component used as a raw material is replaced with sea salt, and it is made by immersing rock salt or brown algae in sea water, drying, concentrating the salt, and mixing any one of the algae salts containing a large amount of brown algae components. However, fish soy sauce with a normal raw odor was obtained without any defects in the fermentation brewing process. Even if this is seawater salt or rock salt and algal salt, the basic component derived from seawater does not change, and the same result is obtained with the same addition amount without changing the salinity concentration.

  On the other hand, when algae salt is mixed, the extracted material extracted and separated from brown algae is contained in sea salt in large quantities, so there is no need to mix brown algae in the production process described above, and fish and shellfish materials A fish soy sauce with the same deodorizing effect was obtained only by mixing the salt and algal salt.

  As described above, the brown algae described in the production process may be extracted and separated components attached to the sea salt as algae salts, so that components are extracted and separated from raw brown algae or dry brown algae and brown algae. It has also been found that the same deodorizing effect can be obtained when any one of the extracts is mixed and fermented.

  As described above, the fish soy sauce of the present invention is mainly a fish odor component, trimethylamine, and the brown algae with a deodorizing action is mixed and fermented as a raw material in the production process, so that the raw fish odor I was able to get a little fish soy sauce. As a result, it is expected to disseminate consumption in ordinary households who dislike this raw odor. In addition, the fish soy sauce contains red scented deodorant ingredients, so it can be used in traditional fish dishes by simply using it as a seasoning in a fish restaurant to reduce the raw smell of seafood. It was necessary to conceal the odor with ginger and other flavored vegetables, which are deodorant materials, and there was an effect of making use of the original flavor of seafood. In addition, the processed foods using the fish soy sauce have the effect of being able to make a taste that can make use of only the flavors of seafood, since the peculiar odor of concern has decreased.

  The raw material mixing method and the storage method during the fermentation aging period in the fish soy sauce production method of the present invention will be described. What is important for selecting the raw material for seafood is preferably one with better freshness. For example, squid and sardines with low body fat, and the fish body is preferably a juvenile fish. When this becomes an adult fish, the body fat increases, and this fat adheres to the surface of the fish during fermentation and also floats on the upper layer of the fermentation liquid, forming an oil film and the air around the seafood material and above the fermentation liquid surface. This is because oxygen cannot be taken in from the layer, the activity of the fermenting bacteria is inhibited due to lack of oxygen, and the problem of not fermenting smoothly is avoided.

  Further, it is preferable that the akamoku to be mixed has a higher amount of fucoidan as a deodorizing component. The amount of fucoidan possessed by brown algae, mekabu and akamoku, is larger than that of other brown seaweeds, mozuku and kelp, and more by akamok than mekabu. The fucoidan possessed by the red foxtail is contained in a large amount in the genital organ at the tip of the branch of the red foxtail, and the fucoidan is contained most in the breeding season, so that it is preferably harvested from spring to early summer.

  Put squid larvae, sea salt, and chopped akamoku into the fermentation container, and close the container lid to prevent germs from entering the container. By this work, it is digested and decomposed by the protein digestive enzyme contained in the viscera of squid, and fermenting bacteria are produced and propagated by the self-digesting action to start fermentation.

  Next, in order to keep 20 ℃ ~ 30 ℃, where the fermenter is more active, store it in a room with air conditioning equipment or keep the outside of the resin container warm, such as cloth, so that it is not affected by the low outside air temperature at night. To do. On the contrary, the fermentation ripening period goes through the summer when the outside air temperature is high. Prevent defects.

  In addition, since the fermentation bacteria are not sufficiently propagated at the initial stage of the fermentation ripening process, the fermentation vessel is activated daily for the purpose of activating the fermentation bacteria for about half a month from the start of fermentation and promoting the growth and fermentation of the fermentation bacteria. Open the lid and stir with a stir bar so that the ingredients are thoroughly mixed. As a result, air dissolves in the raw material, supplements the amount of oxygen in the material, and prevents inactivation of the fermentation bacteria. Further, for a while after the start of fermentation, it is preferable to carry out stirring 2 to 3 times a week, and preferably from 1 to 2 times a week after one month has passed.

  During the aging period from the start of the fermentation, the soy sauce moromi, which is digested and degraded by the action of the fermenting bacteria that have grown naturally, is transformed into a fluid semi-liquid, put in a special sachet cloth bag, and pressed from outside the bag. And the solid residue is purified by filtration to obtain fish soy sauce.

  Examples of the present invention will be described below.

  In order to evaluate the present invention, the best taste test by the monitor is considered to be the best, and the fish soy sauce obtained by the production method of the present invention and a part of the applied cooked food are tasted by 15 people including professional cooks as a taste comparison. Perform the test.

  In the present example, the mixture described in claim 1 is a raw fermented fish with a length of 5 cm to 10 cm, 40 kg of raw fish, 12 kg of sea salt and small chopped brown algae in a 50-liter resin fermentation vessel. Add akamoku, mix well, and seal with the lid of the fermentation vessel. After that, remove the lid every day for 1 month and turn the top and bottom while mixing and stirring with a stirring rod.

  In this way, the raw materials put into the fermentation vessel can produce fermentative bacteria naturally by digesting and digesting the flesh of the digestive enzymes contained in the internal organs of squid, even without adding fungi such as koji for fermentation. And the fermentation begins.

  The mixture in the fermentation vessel has been fermented and matured smoothly for about 6 months, and the produced moromi is put in a filter cloth bag dedicated to soy sauce. Fish soy sauce with less fishy odor was obtained by filtration and purification.

  In this example, 10 g of the soy sauce koji mold was added to the raw material mixture and the fermentation vessel was capped, and the fermentation proceeded. As a result, the fermentation and ripening period was shortened in about 4 months, and the fungus was not added. Fish soy sauce with the same flavor as that obtained by natural fermentation was obtained.

  Next, with the fish soy sauce obtained in Example 1 in which akamoku was added to the raw material mixture and the fish soy sauce that had not been added in advance, 15 types of monitors including professional cooks, A sensory comparison test was conducted for the presence and taste of fish. The results are shown in Table 1.

  As the monitor of Table 1 shows, in any evaluation of the odor taste, many monitors evaluated that the fish soy sauce containing the akamoku of Example 1 was good.

  In this example, 500 cc of the fish soy sauce of the present invention was put into a vat and the body from which the cocoons had been cut off was immersed in it for about 5 minutes. After that, the fish soy sauce adhering to the slime was lightly wiped and cut into sashimi to eat salmon roe. Even without the use of a special seasoning sauce, there was little raw odor, and the salty taste of fish soy sauce was combined to make it delicious.

  In this example, changes in the raw odor due to cooking and heating of the fish soy sauce obtained in Example 1 were observed. Here, the product of the present invention obtained in Example 1 is used as a seasoning for baked rice, and other baked rice ingredients are used for general baked rice. In addition to onions, carrots, ham and eggs, the rest are general Salt and pepper were used as seasonings. Stir the ingredients as usual, and at the final stage of adding rice and fully frying, about 15 cc of the product of the present invention was poured from the periphery of the frying pan and fried with sufficient stirring. As a result, a flavor not found in conventional baked rice was produced, and a baked rice with a high ethnic flavor and no fishy odor was obtained. For comparison, fish soy sauce without red muck is used for cooking.

  The cooked rice prepared as described above was subjected to a sensory test using the same monitor as in Example 1 as a comparison between fresh odor and taste. The results are shown in Table 2.

  As the monitor of Table 2 shows, it was evaluated that the cooked rice obtained in Example 4 was good for any of the raw odor tastes.

  The fish soy sauce of the present invention has more umami components than general cereal soy sauce, but by reducing the raw odor of fish, which is also said to be a drawback of fish soy sauce, the expectation of being loved by many households will also increase. It was confirmed that there are many methods of use for a wide range of foods such as new stir-fried side dishes and sake lees in sugar beet and confectionery because the flavor is utilized and the fragrance is increased by heating in cooking.

Furthermore, it is not as dark as cereal soy sauce, so it is very convenient for boiled-boiled dishes that you want to lighten. Also, in recent years, the number of processed foods has increased, and in order to obtain a taste that does not resemble other processed foods, it is very effective for finding new tastes and flavors without complicated use of various seasonings. Can produce results.

Claims (8)

  A fish soy sauce obtained by squeezing a mash that naturally fermented a mixture of a seafood material, a brown algae component, and a salt component.   The fish soy according to claim 1, wherein fungi for promoting fermentation are added during the natural fermentation process.   3. The salt component according to claim 1 or 2, wherein the salt component is any one or more of sea salt obtained by concentrating sea water by immersing sea salt or rock salt and brown algae in sea water and drying the salt. The listed fish soy sauce.   The fish soy sauce according to any one of claims 1 to 3, wherein the brown algae component is at least one of a raw brown algae, a dry brown algae, and an extract extracted and separated from the brown algae.   A method for producing fish soy sauce characterized by squeezing a mash that is naturally fermented with a mixture of a seafood material, a brown algal component, and a salt component.   The method for producing fish soy sauce according to claim 1, wherein fungi for promoting fermentation are added during the natural fermentation step.   7. The salt component according to claim 5 or 6, wherein the salt component is any one or more of sea salt obtained by concentrating sea water by immersing sea salt or rock salt and brown algae in sea water and drying the salt. The manufacturing method of the fish soy sauce of description. The fish soy sauce according to any one of claims 5 to 7, wherein the brown algae component is any one or more of a raw brown algae, a dry brown algae, and an extract extracted and separated from the brown algae. Production method.